Saturday tasty treat: Strawberry pavlova cake

Meringue lovers, this sweet and tasty treat is for you! Named after the Russian ballerina, Anna Pavlova, this dish is a meringue-based dessert which has a crisp crust, and a soft and light filling.

If you are in the works to prepare and plan a list of dishes and recipes for the upcoming festive season, then this dessert recipe is the perfect recipe to add to your list to recreate.

Strawberry pavlova cake

Ingredients

For the meringue

• 4 egg whites
• 250g of caster sugar
• 1 teaspoon of white wine vinegar
• 1 teaspoon of cornflour
• 1 teaspoon of vanilla extract

For the topping

• 500g of strawberries, hulled and halved
• 200g of redcurrants, stalks removed
• 3 tablespoons of icing sugar
• 350ml of double cream

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Instructions

• Heat oven to 150 degrees C.
• Using a pencil, mark out the circumference of a dinner plate on baking parchment.
• Whisk 4 egg whites with a hand mixer until they form stiff peaks, then whisk in 250g caster sugar, 1 tablespoons at a time, until the meringue looks glossy.
• Whisk in 1 teaspoon of white wine vinegar, 1 teaspoon of cornflour and 1 teaspoon of vanilla extract.
• Spread the meringue inside the circle, creating a crater by making the sides a little higher than the middle.
• Bake for 1 hr, then turn off the heat and let the Pavlova cool completely inside the oven.
• When the meringue is cool, chop 100g of the hulled strawberries. Mix them with 100g of the redcurrants and 2 tablespoons of icing sugar.
• Place in a food processor, blitz until smooth, then push the fruit mixture through a sieve.
• Whip 350ml double cream with the remaining 1 tablespoons of icing sugar and spread it over the meringue. Put the remaining 400g hulled and halved strawberries and 100g redcurrants on the cream and finally pour the sauce over the whole lot.

This recipe was found on bbcgoodfood.com